Baked Potatoes can be a bear, overcooked with overly wrinkled, burnt skin or undercooked and hard to chew. While they seem like they should be very easy to make, I’ve ran across many who just can’t seem to get it right. Here I hope to help you make it as easy and quick as can be so you can enjoy this hearty dish anytime.

Top it with your favorite baked potato toppings like butter, sour cream, chives, bacon bits, cheese or elevate it by adding chili, pulled meat of your choosing and turn the potato into a whole meal with maybe a side salad.

NOTE: If making this only for 1 and don’t have the belly room for a massive russet like sold in most groceries, cut the potato in half (as I’ve done in the video) and submerge the other half in water until ready to use but don’t go more than a few days max.

If you’re only using 1/2 potato as I do then here’s a great idea for your other 1/2 ~ Mashed Potato